Guilt Free Greek Yogurt Cookie Dough (Printable Version)
Creamy, protein-rich treat with classic cookie dough flavor using wholesome ingredients and no raw eggs.
# What You'll Need:
→ Base
01 - 1 cup plain Greek yogurt, nonfat or 2%
02 - 1/2 cup almond flour
03 - 2 tablespoons natural peanut butter or almond butter
04 - 2 tablespoons honey or pure maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of sea salt
→ Add-ins
07 - 1/4 cup mini dark chocolate chips
08 - 1 tablespoon mini white chocolate chips
09 - 2 tablespoons chopped walnuts or pecans
# How To Make It:
01 - In a medium bowl, combine Greek yogurt, almond flour, peanut butter, honey or maple syrup, vanilla extract, and sea salt. Mix thoroughly until a smooth, dough-like consistency forms.
02 - Gently fold in the dark chocolate chips, white chocolate chips, and nuts until evenly distributed throughout the dough.
03 - Taste the mixture and adjust sweetness or salt level as desired to suit your preference.
04 - Serve immediately as a dip or refrigerate for 15-30 minutes for a firmer, cookie dough texture.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Expert Advice:
01 -
- You get all the cookie dough satisfaction without the raw egg worry or post treat regret
- It comes together in literally ten minutes with ingredients you probably already have
- Protein packed enough to justify as breakfast but sweet enough to feel like dessert
02 -
- The texture changes significantly after chilling, so do not judge it by the consistency right after mixing
- Almond flour can sometimes make it feel gritty if you do not mix thoroughly, spend an extra minute really working everything together
03 -
- Room temperature ingredients mix together much more smoothly, so take your yogurt out ten minutes before you start
- If the mixture feels too thick, add one teaspoon of milk at a time until it reaches your desired consistency